black bean enchiladas

2 potatoes, diced and cooked
1 can diced tomatoes
1 can black beans
1 tbsp olive oil
3 cloves garlic
1/2 yellow onion, chopped
1/2 cup frozen corn
any other veggies you want, chopped
cumin (preferably freshly crushed)
chili powder
cayenne powder
crushed red pepper
salt
about 16 6" corn tortillas
2 cans enchilada sauce
3 oz. chedder or jack cheese (or whatever you like)

You will need a decent sized baking dish. I use a 9 1/2 X 13 glass cake pan, plus a smaller one for the overflow! sometimes I make the first pan, we eat, then I make and pack the rest for out lunches for the rest of the week. That works out well.
Boil diced potatoes. Saute garlic and onion in olive oil, add a fake meat here, if you'd like. Add frozen corn, tomatoes, cumin, red pepper, salt, and chili powder to taste (or use a taco blend) and add rest of veggies, including cooked potatoes. bring mixture to simmer for about 10 minutes and spoon into corn tortillas. roll each one and place into baking pan, seam down. pour enchilada sauce on top of enchiladas, add cheese, and bake at 350 for about 15 minutes. and makes about 15 small enchiladas.

Number of Servings: 8

Recipe submitted by SparkPeople user SULTRYQ42.